Member recipe

Shallot, dolcelatte & asparagus tart

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 20 minutes Cook: 25 minutes

Skill level

Easy

Servings

Serves 6

My healthy, vegetarian tart is sure to warm up anyone on a cold winters day but also good for a picnic in the summer!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 16 peeled and halved shallots
  • 150g asparagus tips
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 320g puff pastry
  • 100g cubed dolcelatte cheese
  • 1 beaten egg

Method

  1. Preheat the oven to 200 degrees Celsius / 180 degrees fan / gas mark 6.

  2. Line a baking tray with greaseproof paper. Heat a frying pan over a medium heat.

  3. Add the shallots and asparagus tips to a bowl and toss in the oil and cook for 3 minutes in the pan until softening and browning. Remove the asparagus if it cooks quicker than the shallots.

  4. Add the balsamic vinegar and allow it to bubble and coat the shallots and asparagus. Set aside to cool.

  5. Unroll the pastry and put on the tray. Using a sharp knife, score a 2.5 cm border around the pastry edges and prick the middle with a fork several times.

  6. Spoon the mixture on inside the border and top with the cheese.

  7. Brush the edges with the egg and bake for 15-20 minutes.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.